Ingredients
- For the recipe for guinea fowl balls with cranberries:
- 6 Guinea fowl supreme to order from poultry
- 1 large shallot
- 250 g Paris mushroom
- 300 g Fresh or frozen cranberry
- 1 branch Sage
- 60 g Butter
- 30 g Sugar
- 200 g White ham
- 30 cl Poultry broth
- Preheat the oven to 180°C (th. 6).
Preparation Method
1. Start the cranberry guinea fowl balloon recipe by preheating the oven to 180°C (th. 6).
2. Peel the shallot and finely chop it. Clean the mushrooms and coarsely chop them.
3. Melt the shallot in the pan for a few minutes in half the butter. Add the mushrooms, 4 sliced sage leaves, cranberries, and sugar. Mix well, adjust the seasoning and simmer for 5 min. Remove from the heat, then mix the filling with the finely mixed white ham. Reserve.
4. Place each guinea fowl supreme between two sheets of parchment paper and flatten them with a rolling pin. Spread 2 tablespoons of stuffing on each supreme, then form small rolls by enclosing the filling. Then tie each end with a kitchen string.
5. Melt the remaining butter in a pan and brown the ballotins on all sides, salt, and pepper.
6. Place them in an oven dish, pour in the broth, then bake and cook for 20 min. Sprinkle regularly with the broth while cooking.
